Roasted Poblano Peppers Tacos
Poblano peppers are usually roasted when used in many dishes, but there are few recipes that don’t require them to be roasted. When cleaning roasted peppers, rub a little cooking oil between your hands, in order to avoid the burning sensation that hot peppers can cause in your hands. You can also just use plastic gloves if you’re not used to handling peppers.
This is part of a sponsored collaboration with United Soybean Board and DiMe Media. However, all opinions expressed are my own.
As I was growing up helping out in the kitchen, my mom would always remind me to use the oil. But unfortunately, these days peppers don’t seem to be as hot as they used to be. (Check the video below for the recipe on my new YouTube Channel).
This is a recipe that my family loves for brunch, and, as in many of my recipes, I use vegetable oil. Did you know that vegetable oil is actually Soybean oil? Soybean oil offers many benefits and has a neutral flavor that helps me create some of my favorite traditional meals without compromising taste. Even my mom uses soybean vegetable oil for cooking, and perhaps you also already use it in your kitchen. Check your pantry and read the ingredients label on the products you usually use to cook. It’s one of the most versatile ingredients. Soybean oil accounts for approximately 57% of edible oils used in homes!
Enjoy the recipe!
How to make Roasted Poblano Peppers
DIRECTIONS:
- Heat oil over medium-high heat in a frying pan. (Please check the ingredients list below)
- Add onion and sauté for about 2 minutes.
- Stir in the Poblano pepper strips then cook for 3 more minutes.
- Season with salt and pepper.
- Just right before serving, add the Queso Fresco.
To serve, divide into warm corn tortillas and add your favorite salsa. Enjoy!
Roasted Poblano peppers with cheese Tacos
Ingredients
- 1 tablespoons of vegetable oil
- 1 cup of white onion sliced
- 2 Poblano pepper cut into strips already roasted and cleaned
- Salt and pepper to taste
- 1 cup of Mexican Queso Fresco cut into cubes
- 6 corn tortillas
TO SERVE:
- your salsa of choice
Instructions
- Heat oil at medium-high heat in a frying pan
- Add onion and sauté for about 2 minutes
- Stir in the Poblano pepper strips then cook for 3 more minutes.
- Season with salt and pepper.
- Just right before serving, add the Queso Fresco.
To serve, divide into warm corn tortillas and add your favorite salsa. Enjoy!
Notes
- The queso fresco (cheese) is added at the last minute, in order to avoid melting it.
- If you don’t find queso fresco, you can use feta cheese.
Nutrition
Soybean oil is a perfect choice for family cooking for many reasons: it serves a principal source of omega-3s which can help reduce blood pressure and prevent heart disease, it has 0g trans fats per serving, and is a great source of vitamin E, which prevents cell damage that may lead to diseases such as cancer and heart disease. Additionally, it contains unsaturated fats, which when used to replace saturated fats, may help lower cholesterol levels.
Thank you for visiting Mexico in My Kitchen! Look for #SoyParaSoy on social media to check the healthy recipes my blogger friends have made!
Roasted Poblano Peppers
Provecho!
Mely Martinez,
More recipes:
Pan Scrambled Eggs with Poblano Peppers and Green Salsa
Pickled Bird Peppers-Chile de Monte En Vinagre
Why cubed cheese? I will make this but use shredded cheese instead. Really like all your recipes, thanks for posting. I live in Merida, Yucatan, Mx so I do a lot of Mexican cooking and I really like spicy. My biggest hit with my friends is crispy fried fish tacos, so good!
Hello arkie123100,
Thank you for taking the time to comment. There are many ways to prepare roasted poblano strips. One is using a melting cheese as you mention, it could be Oaxaca or the mexican manchego. Other ways is just with salsa or mexican cream. But this recipe is very popular in central states of Mexico, particular in the state of Michoacan. I hope to try it! Happy cooking!